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Recipe by olive magazine

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1. Cook the onion and garlic in a large knob of butter until really soft. Add the cauliflower and cook for a minute then pour in the milk and simmer until the cauliflower is tender.
2. Whizz in a blender until completely smooth. Stir in the parmesan, season well and sprinkle with chives. Serve with crusty bread.

247 kcalories, protein 18.1g, carbohydrate 18.6g, fat 11.7 g, saturated fat 6.2g, fibre 4g, salt 0.55 g

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• inspiration

  17 November 2007

  inspiration rated and commented on this recipe

  

  maybe it was the milk but it tasted fishy

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• marylou

  19 November 2007

  marylou rated and commented on this recipe

  

  Surprisingly I enjoyed this soup. Without the parmesan it would have been bland.

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• Bilubini

  21 November 2007

  Bilubini rated and commented on this recipe

  

  So simple, yet so delicious. Don't overcook the cauliflower and it will be great!

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• PoobieFood

  03 January 2008

  PoobieFood commented on this recipe

  Lot a different opinions on this recipe I see. I had very low expectations, when my girlfriend cooked this for me, but I must say, I was surprised. Easy to make and the parmesan compliments the soup perfectly.

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• PoobieFood

  03 January 2008

  PoobieFood rated and commented on this recipe

  

  Lot a different opinions on this recipe I see. I had very low expectations, when my girlfriend cooked this for me, but I must say, I was surprised. Easy to make and the parmesan compliments the soup perfectly.

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• PoobieFood

  03 January 2008

  PoobieFood commented on this recipe

  Lot a different opinions on this recipe I see. I had very low expectations, when my girlfriend cooked this for me, but I must say, I was surprised. Easy to make and the parmesan compliments the soup perfectly.

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• PoobieFood

  03 January 2008

  PoobieFood commented on this recipe

  Lot a different opinions on this recipe I see. I had very low expectations, when my girlfriend cooked this for me, but I must say, I was surprised. Easy to make and the parmesan compliments the soup perfectly.

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• Nichola Balmer

  12 January 2008

  Nichola Balmer commented on this recipe

  Try switching the parmesan for blue cheese (I used slightly less Danish Blue than the parmesan suggested) - gorgeous

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• bumble

  16 January 2008

  bumble rated this recipe

  

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• bumble

  16 January 2008

  bumble rated this recipe

  

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• Samantha

  05 March 2008

  Samantha rated and commented on this recipe

  

  I read through all the comments before i made the soup and decided that i would stick to the original recipe first and then add maybe add some blue cheese if not up to scatch. Once made i actually really enjoyed the soup, very delicate on the tastebuds and delicious with some crusty homemade bread.

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• Laura

  16 November 2008

  Laura rated and commented on this recipe

  

  I doubled the amount of parmesan for this - it was beautiful.

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• sally r

  21 December 2008

  sally r rated and commented on this recipe

  

  Went down well with everyone going to do it again it was great

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• Allison Milliken

  03 November 2009

  Allison Milliken rated and commented on this recipe

  

  Added a vegetable stock cube, lifted the flavour as I thought it was a bit bland before. Nice soup!

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• bumpbump

  08 November 2009

  bumpbump rated and commented on this recipe

  

  I made this delicious soup for 10 people - adding potato to the pot. Oh boy it was really really good, not one complaint. Thank you.

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Ingredients

• 1 large onion , roughly chopped
• 2 garlic cloves , roughly chopped
• butter
• 1 large head cauliflower , roughly chopped
• 750ml milk
• 50g parmesan , finely grated
• chives cut into long lengths, to finish

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 1 large onion , roughly chopped
• 2 garlic cloves , roughly chopped
• butter
• 1 large head cauliflower , roughly chopped
• 750ml milk
• 50g parmesan , finely grated
• chives cut into long lengths, to finish

247 kcalories, protein 18.1g, carbohydrate 18.6g, fat 11.7 g, saturated fat 6.2g, fibre 4g, salt 0.55 g

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